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Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties

Chambale, Borges LU ; Bergenståhl, Björn LU and Dejmek, Petr LU (2013) In Food and Nutrition Sciences 4(9B). p.29-37
Abstract
The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band... (More)
The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa. (Less)
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author
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publishing date
type
Contribution to journal
publication status
published
subject
in
Food and Nutrition Sciences
volume
4
issue
9B
pages
29 - 37
publisher
Scientific Research
ISSN
2157-9458
DOI
10.4236/fns.2013.49A2005
language
English
LU publication?
yes
id
e08fe579-cea6-43f2-949a-767cf1a56a3d
date added to LUP
2019-12-10 18:43:24
date last changed
2020-01-20 17:47:22
@article{e08fe579-cea6-43f2-949a-767cf1a56a3d,
  abstract     = {The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.},
  author       = {Chambale, Borges and Bergenståhl, Björn and Dejmek, Petr},
  issn         = {2157-9458},
  language     = {eng},
  month        = {08},
  number       = {9B},
  pages        = {29--37},
  publisher    = {Scientific Research},
  series       = {Food and Nutrition Sciences},
  title        = {Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties},
  url          = {http://dx.doi.org/10.4236/fns.2013.49A2005},
  doi          = {10.4236/fns.2013.49A2005},
  volume       = {4},
  year         = {2013},
}